Spinach Artichoke Spread

November 10, 2011

This classic Spinach Artichoke Spread is thicker than a dip, and perfect for spreading on crusty bread. It’s full of fresh cooked spinach and artichoke hearts, and has lots of salty, sharp pecorino romano cheese. It’s a fantastic appetizer!

I think spinach artichoke dip is one of the best things on the planet, evidenced by the fact that I ate this for four days straight until it was gone, every morning for breakfast. Little toasted pieces of baguette spread with this delicious stuff, and a fried egg. This is actually somewhere between a spread and a dip, so whether or not you serve with toasted baguette or crackers is up to you. One key to making good spinach artichoke dip is to use fresh spinach. Frozen spinach to me is repulsive, and it only takes a couple minutes to saute some fresh baby spinach leaves.

Spinach Artichoke Spread

This classic Spinach Artichoke Spread is thicker than a dip, and perfect for spreading on crusty bread. It's full of fresh cooked spinach and artichoke hearts, and has lots of salty, sharp pecorino romano cheese. It's a fantastic appetizer!

Instructions

Remove the spinach from the pan, and when it’s cool enough, squeeze out all the water from the spinach, so your dip/spread doesn’t get watered down.

In a microwavable bowl, heat up the cream cheese until soft. Add the cooked spinach, chopped artichokes, mayonnaise, cheese, and red chili flakes. Season to taste with salt and pepper. When ready to serve, microwave it until it’s hot, then serve with toasted baguette or crackers. Enjoy!

14 comments

Spinach and artichoke dip is my kryptonite — I can never say know! This sounds like an awesome recipe and my mouth is watering. I’ve never actually thought to use fresh spinach, but that makes perfect sense. Adding this to my holiday cooking list!